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Beverages and foodstuffs resistant to light induced flavor changes, processes for making the same, and compositions for imparting such resistance

Active Publication Date: 2007-05-24
HEINEKEN SUPPLY CHAIN BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0009] The inventors have discovered that improved resistance to light induced flavour changes may be imparted to beverages and foodstuffs by compositions that comprise caramelised carbohydrate of low colour intensity. The use of caramelised carbohydrate, such as caramel, offers the advantage that the present composition may be referred to on product packaging ingredient lists by a consumer-friendly term, e.g. “caramel”, “caramel colour”, “caramel extract” or “caramel isolate”.

Problems solved by technology

Light induced off-flavour formation is a well known problem in the beverage and food industry.
However, for a variety of reasons it is sometimes desirable to employ a packaging material that does not exhibit this light shielding quality.

Method used

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  • Beverages and foodstuffs resistant to light induced flavor changes, processes for making the same, and compositions for imparting such resistance
  • Beverages and foodstuffs resistant to light induced flavor changes, processes for making the same, and compositions for imparting such resistance
  • Beverages and foodstuffs resistant to light induced flavor changes, processes for making the same, and compositions for imparting such resistance

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0083] A light stabilizing composition according to the present invention was prepared from caramel (type D35 ex Devolder S.A.-N.V.) as follows: 20 gram liquid caramel (60-80% dry wt. solid) was dissolved in 200 mL distilled water and ultrafiltered using a Millipore Amicon® series 8000 (model 8400, 400 mL) stirred cell, equipped with a Millipore® YM10 regenerated cellulose ultrafiltration membrane (10,000 nominal molecular weight limit, diameter: 76 mm, cat. no. 13642).

[0084] 150 mL of filtrate was collected and applied to a 70 g, 5×6.5 cm C18-RP SPE bed (Supelco® LC-18 material) that had been conditioned with 50% (v / v) ethanol / water and percolated with 200 mL distilled water before usage. After elution of 150 mL distilled water was applied to the column and another 50 mL was collected. The collected fractions were freeze-dried before usage.

example 2

[0085] An LC-PDA analysis was performed to identify the substances that are mainly responsible for the UV absorption characteristics of the light stabilising composition described in example 1.

[0086] Methodology: [0087] Waters Alliance® 2690 HPLC system with Waters® Diode array 996 detector, scanning between 210-400 nm, Millennium 32 software [0088] Prevail® Carbohydrate ES (5 μm, 250×4.6 mm) column from Alltech (cat no. 35101) [0089] Isocratic, 40 minute run-time, flow-rate 0.5 ml / min [0090] Solvents: 75% Acetonitrile (Sigrna-Aldrich, cat no: 34998), 25% (v / v) aqueous solution of formic acid (Milli-Q plus water adjusted to pH 3 with formic acid (98-100%), ACS reagent ex Riedel-de Haën) [0091] Sample temperature: 5° C. [0092] Column temperature: 25° C. [0093] Degassing: Continuous [0094] Samples prepared by 1:1 (v / v) dilution with acetonitrile and then filtered prior to analysis (PVDF 0.45 μM syringe filters)

[0095] In order to determine the accurate masses of components 1 and 2, a...

example 3

[0104] The light stabilising properties of a caramel derived composition according to the invention were assessed by adding the light stabilising composition described in Example 1 to Heineken® pilsner (the Netherlands) in dosages of 0.5, 1.0 and 2.0 g / L (dry weight). The composition was added to freshly brewed beer, which was subsequently bottled in a 300 mL green glass bottle (Heineken® export, BSN or Rexam bottle 35.5 EB-5 GR). Bottling was performed in such a way that entrapment of atmospheric oxygen in the beer and headspace was minimised.

[0105] The bottles containing the light stabilising composition in the indicated amounts as well as a bottle with a control sample were exposed to simulated sunlight by a Xenon lamp (Atlas Material Testing Technology). The light dose was 2700 KJ / m2 during 60 minutes. In addition, the samples containing 1.0 g / L of the stabilising composition were illuminated under the same conditions for 2, 8 and even 24 hrs.

[0106] The concentration of MBT in...

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Abstract

One aspect of the present invention is concerned with a composition comprising caramelised carbohydrate, which composition, when dissolved in water at a dry solids content of 0.1 wt. %, exhibits: i. an absorption at 280 nm (A280) that exceeds 0.01, preferably exceeds 0.05, more preferably exceeds 0.1 and most preferably exceeds 0.3; and ii. an absorption ratio A280 / 560 of at least 200, preferably of at least 250. Other aspects of the invention relate to a method of manufacturing a beverage or foodstuff that is resistant to light induced flavour changes, said method comprising introducing into said beverage or foodstuff a composition as defined above; and to a process for the manufacture of said composition.

Description

TECHNICAL FIELD OF THE INVENTION [0001] The present invention relates to a beverages and foodstuffs having heightened resistance to light induced flavour changes, and compositions that can be used advantageously as additives in beverages or foodstuffs to prevent or reduce light induced flavour changes. The products and compositions according to the invention contain caramelised carbohydrate of low colour intensity. The present invention is particularly suitable for use in beverages or foodstuffs that are prone to developing an off-flavour as a result of exposure to light, and especially in such beverages or foodstuffs that are not adequately protected from the detrimental impact of light by their packaging. [0002] The present invention also includes a process for the manufacture of such beverages and foodstuffs, using such compositions. BACKGROUND OF THE INVENTION [0003] Light induced off-flavour formation is a well known problem in the beverage and food industry. A variety of off-f...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23C9/152A23G3/00A23G3/32A23G3/34A23G3/36A23L2/58A23L3/3544A23L5/41A23L27/00A23L29/00C12C5/02
CPCA23C9/152A23G3/32A23G3/346A23G3/36A23G2200/00A23L1/2275A23L1/272A23L1/275A23L1/2756A23L2/58A23L2/60A23L3/3544C12C5/02A23L27/215A23L5/41A23L5/42A23L5/47A23L2/52
Inventor VAN DER ARK, RICHARDBLOKKER, PETERBOLSHAW, LOUISEBROUWER, ERIC RICHARDHUGHES, PAUL SHANEKESSELS, HENKOLIEROOK, FREDVAN VEEN, MARCEL
Owner HEINEKEN SUPPLY CHAIN BV
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